Vegan Turkish Pasta Recipe
Creamy vegan Turkish pasta with garlic yogurt, paprika oil, and protein-rich lentils or plant-based ground for a bold, comforting dinner.
Equipment
- Large pot
- Nonstick pan
- Small saucepan
- Medium bowl
- Knife
- Cutting board
Ingredients
Pasta Base
- 340 g pasta of your choice (farfalle, rotini, penne, or fusilli) Short shapes hold sauce best
Protein Option: Veggie Ground Mix
- 1 teaspoon oil or use vegetable broth for oil-free
- 0.5 whole onion, diced
- 400 g vegan veggie ground or use lentils or mushrooms for soy-free
- 0.5 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 0.5 teaspoon salt or to taste
Garlic Yogurt Sauce
- 2 cups plain vegan coconut yogurt or other non-dairy yogurt choose thick for creamiest result
- 0.5 teaspoon salt
- 1 tablespoon minced garlic or garlic powder
Paprika Oil
- 0.5 cup vegan butter
- 2 teaspoons paprika sweet or add pinch hot for spice
Garnish
- 0.5 cup fresh parsley, chopped
- 1 cup grape or cherry tomatoes, halved
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve some pasta water, then drain.
- Heat oil in a nonstick pan. Sauté diced onion until soft. Add vegan ground, pepper, onion powder, paprika, and salt. Cook until browned.
- In a bowl, mix vegan yogurt, garlic, and salt. If thick, whisk in a spoon of warm pasta water.
- Melt vegan butter in a saucepan. Stir in paprika and cook for 30 seconds until fragrant. Remove from heat.
- Halve tomatoes and chop parsley for garnish.
- Assemble: Layer pasta in bowls, top with yogurt sauce, protein mix, paprika oil, tomatoes, and parsley.
- Serve immediately or store each component separately in the fridge up to four days.
Notes
For a gluten-free version, use chickpea or rice pasta. Store pasta, yogurt, and oil separately for best texture when reheating.
Nutrition
Calories: 868kcalCarbohydrates: 96gProtein: 51gFat: 31gSaturated Fat: 6gSodium: 1646mgPotassium: 757mgFiber: 14gSugar: 12gVitamin A: 2139IUVitamin C: 37mgCalcium: 195mgIron: 12mg
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